Seafood Caesar Salad with Lemon Caper Dressing

seafood caesar salad 2This Seafood Caesar Salad is fresh, healthy and easy to make… and it can be a meal in itself! Unlike a typical Caesar Salad, this dressing does not include eggs or anchovies. Jurga asked me to bring a Caesar Salad to her Comedy Night Gr8 dinner and because we were also having chicken, I made this salad without the seafood. Enjoy!

Seafood Caesar Salad

Salad Ingredients:

  • 1/4 cup olive oil + 2 Tablespoons, divided
  • 2 cups cubed French Bread
  • 1 pound large raw shrimp, peeled and deveined (thawed if bought frozen)
  • 1/2 teaspoon salt
  • 1 1/2 heads romaine lettuce
  • Lemon Caper Dressing – recipe follows
  • 1/2 pound crab meat
  • 1/3 cup coarsely grated Parmesan cheese
  • 1/2 teaspoon freshly ground pepper

Salad Directions:

  1. Preheat oven to 375°F.
  2. Toss the bread cubes in the 1/4 cup of olive oil and spread out on a baking sheet.
  3. Bake until toasted, about 12 – 15 minutes, stirring after about 8 minutes.
  4. Cool completely. The croutons can be made up to a day ahead of time and kept in a sealed plastic bag.
  5. Toss the shrimp on a baking sheet with 2 Tablespoons of olive oil and salt.
  6. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Cool and refrigerate until serving time. (For a quicker version, use already cooked shrimp.)
  7. To serve the salad, tear lettuce into bite-sized pieces and place into a large bowl and toss with most of the dressing.
  8. Divide lettuce among plates and top each serving with equal parts of shrimp, crab, and croutons.
  9. Drizzle with remaining dressing.
  10. Sprinkle with Parmesan cheese and season with freshly ground pepper.

Lemon Caper Dressing


Dressing Ingredients:

  • 1/4 cup capers, rinsed
  • 2 cloves garlic, peeled
  • 2 teaspoons Dijon mustard (We like Sir Kensington’s here at Great Eight Friends!)
  • 3 teaspoons fresh lemon juice
  • 3 teaspoons red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 3/4 cup extra-virgin olive oil

Dressing Directions:

  1. Place capers, garlic and mustard in a small food processor or blender. Process until smooth.
  2. Add lemon juice, wine vinegar and Worcestershire sauce. Blend for about 5 seconds.
  3. Slowly add the olive oil and blend until thickened, about 1 minute.

Gr8 Do-Ahead Tips:

  1. The croutons can be made a day ahead of time and kept in a tightly sealed container at room temperature.
  2. The dressing can be made up to two days ahead of time. Keep refrigerated, and bring to room temperature before serving.



  1. Sharon | 8th Mar 16

    The salad dressing was delicious and easy. I love your blog, recipes and anecdotes. I look forward to receiving your emails brimming with exciting adventures in and out of the kitchen!

    • Kyle | 8th Mar 16

      So glad you like the salad dressing! We love getting feedback from our Gr8 friends! Enjoy your day!

  2. Judy Tanner | 8th Mar 16

    I love this salad dressing. It’s flavorful and light. Instead of seafood I made the Parmesan chicken and put it on top of the salad. So yummy!

    • Kyle | 8th Mar 16

      What a Gr8 idea to make the salad with the parmesan chicken! Thank you for your feedback and thank you for being a Gr8 friend!

Leave A Comment

Simple Share ButtonsBe a Gr8 Friend...Share!
Simple Share Buttons